Aubergine and tomato salad recipe
Ingredients 4tbsp olive oil 1 aubergine 8 tomatoes freshly ground black pepper 4 sprigs of fresh thyme
Heat the oven to Gas 4, 180°C, fan 160°C. Lightly oil a shallow, oven-proof dish. Thinly slice the aubergine and tomatoes and arrange alternate slices of the aubergine with two slices of the tomato around the dish. Season and sprinkle with thyme leaves. Drizzle with olive oil and place in the oven to cook for 30 minutes. Reduce temperature to Gas 3, 160°C, fan 140°C, and cook for a further 20 minutes until cooked through. Allow to cool and serve straight from the dish.
